Go Back
sarah

Black Garlic Rigatoni

A modern umami twist on classic garlic pasta rigatoni tossed in a silky, glossy sauce made with fermented black garlic, butter, and Parmesan.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz rigatoni pasta
  • 6 cloves black garlic, peeled
  • 4 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 cup reserved pasta water, plus more as needed
  • 3/4 cup Parmesan cheese, freshly grated, plus more for serving
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 2 tbsp fresh parsley, chopped, for garnish

Equipment

  • large pot
  • colander
  • large skillet
  • fork
  • tongs or pasta spoon
  • measuring cups and spoons

Method
 

  1. Bring a large pot of generously salted water to a boil. Cook the rigatoni until just al dente.
  2. Before draining, reserve at least 1 cup of the starchy pasta water.
  3. While the pasta cooks, mash the black garlic cloves into a smooth paste with a fork.
  4. In a large skillet over medium-low heat, melt the butter with the olive oil.
  5. Stir the mashed black garlic into the melted butter and cook gently for 1-2 minutes, until fragrant. Do not let it burn.
  6. Add the drained rigatoni to the skillet along with a splash of the reserved pasta water.
  7. Toss continuously over low heat, adding more pasta water a little at a time, until the sauce turns glossy and coats the pasta.
  8. Remove from heat and stir in the grated Parmesan until melted and smooth.
  9. Season with salt, pepper, and red pepper flakes if using.
  10. Garnish with fresh parsley and extra Parmesan, then serve immediately.

Notes

For an even richer sauce, stir in a spoonful of mascarpone or heavy cream along with the Parmesan. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of water or milk to loosen the sauce.